Allotment Gardening Advice Help Chat
Eating and Drinking => Homebrew => Topic started by: fallen angel on June 15, 2015, 13:25
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Ok I have rhubarb and want to make wine, every recipe I see is different and now I am getting confused as I need to add yeast and nutrient and the recipes I have seen have them as a seperate thing but I have seen a combo of the two so what do I buy? I'm sorry this probably seems like a stupid question but My brain is not functioning well today (I have Ehlers Danlos Syndrome and suffer terribly with brain fog).
I have in my basket
camden tablets
Pectolase ( Pectic Enzyme )100g
Yeast Nutrient 100g
Precipitated Chalk 50g (Calcium Carbonate)
Youngs Sparkling Wine Yeast
I was hoping to do 2 batches one with sparkling/champagne yeast one with normal.
To be honest the more I read the more confused I become and I just want to get it started :-)
Many thanks.
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I would buy the nutrient and yeast separately as you have in your shopping basket.
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Thank you :-)
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Do I need tannin?
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It wouldn't hurt. Many recipes call for strong black tea, which adds the tannin, rather than powder.
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I think this is the least complicated recipe I have found but there is no mention of precipitation chalk, tannin or camden tablets? Should I adapt this recipe or just do as he did?
http://bensadventuresinwinemaking.blogspot.co.uk/2014/05/rhubarb-wine-2014-making-of.html
Many thanks.
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I've done successful rhubarb wine quite a few times - I use tea bags for tannin and have never bothered with precipitation chalk (which is used to reduce acidity - rhubarb leaves are highly acidic) nor campden tablets nor nutrient. Your mileage may vary.
Try not to let it drive you mad. Things like campden tablets and precipitation chalk may improve your chances of success or make certain things easier... I personally try to do things as simply as possible
(Edited to add:) If you look at his latest http://bensadventuresinwinemaking.blogspot.co.uk/ (http://bensadventuresinwinemaking.blogspot.co.uk/) for rhubarb and elderflower he says "I put in one teaspoon of nutrient and tannin (and possibly pectolase, but I don't remember)" so its possible that he did the same for the straight rhubarb wine and forgot to mention it.
I'd suggest using Ben's recipe and adapting as you see fit.
Humans were brewing beer and making wine long before the science behind it all was understood.
Good luck,
Hi hic,
Balders
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Thank you :-) I will buy the bare minimum then and see how I go :-)
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Health and Safety notice
Maybe not well worded earlier but...
Rhubarb leaves are very acidic (poisonous) - shouldn't be put into a wine brew... (maybe? used as a non-EU approved weed killer but that's a different matter)
Hic Hic,
Balders
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I would definitely add tannin in some form (black tea or powdered). Personally I would always add some nutrient as well to prevent a stuck ferment. There should be no need for pectolase as rhubarb contains little pectin.
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yeast nutrient means nutrient for yeast, so a wine yeast is needed as well,I use Ebay.
my rhubarb wine just uses sugar, water, yeast and yeast nutrient.
Recommend First Steps in Winemaking C J J Berry, try ebay or Abebooks
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Health and Safety notice
Maybe not well worded earlier but...
Rhubarb leaves are very acidic (poisonous) - shouldn't be put into a wine brew... (maybe? used as a non-EU approved weed killer but that's a different matter)
Hic Hic,
Balders
Thought it was insecticide :wub:
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[]Thought it was insecticide :wub:
Not once its gone through my still... ;)
Hic hic,
Balders
(yes - I meant a non-EU-approved insecticide... meh) :(
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Grinling wine yeast is on the list I chose a sparkling one :)
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Not tried a sparkling yet as concerned it might explode...probably won't!!! Sometimes forget to add a campden tablet though, so a slight fizz.
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Just read this and to reinforce: Do not get rhubarb leaves in the wine.
They contain Oxalic Acid which can be fatal, there is an antidote but pouring whitewash down someone is a bit antisocial, even if it is to keep them alive.
The precipitated chalk will neutralise it and that may be part of the reason that people use it in rhubarb wine, it reduces the general acidity and the oxalic also.
Concerning the wine, add a nutrient as the rhubarb will need it, tannin will be useful. If not done/started yet then perhaps add 1 litre of white grape juice in place of some water at the start. Just adds a bit more body to the result.
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Thank you for the advice. I always throw away rhubarb leaves as I know they are toxic so no worries there :-)